Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 slices thick-cut bacon or 4 slices pancetta, chopped
- 3 shallots, thinly sliced
- 2 cloves garlic, chopped
- 3 tablespoons sherry vinegar
- 2 pounds triple washed spinach, stems removed
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 4 hard-boiled eggs, quartered lengthwise
- Parmigiano-Reggiano, for topping
Directions
Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.
1 Video | Photo: Warm Spinach Salad Recipe















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By chachachenier
on March 06, 2012
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I would make this again but would not put the spinach in the pan to toss. Even though I only left the spinach in the pan for a moment to toss it cooked and was soggy. I will pour the dressing over the spinach in a salad bowl next time.
By smithnkids_9103085
Dallas, TX
on August 21, 2011
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fan-flipping-tastic
By north1235
on August 05, 2011
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very delicious and so easy to make. great dinner side!
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